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Crab Rangoon with Dipping Sauce
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Recipe Information
Terri McKibbon

Serves/Makes:48 wontons

  • 8 oz (224 grm). softened cream cheese
  • 6 oz (168 grm). crabmeat, flaked and drained
  • 1/3 small onion, minced
  • 1 clove minced garlic
  • 2 tsp (10 ml). Worcestershire sauce
  • 2 tsp (10 ml) tobasco sauce
  • 2 tsp (10 ml) paprika
  • 1/2 tsp (2 ml). lite soy sauce
  • 1 pkg. wontons (48 per package)
  • vegetable spray
  • Sauce:
  • catsup
  • horseradish
  • vinegar
  • In medium size bowl combine all ingredients.
  • Fill wontons and seal edges.
  • Bake at 425 degrees (225 C.) 12-15 minutes.
  • Sauce:
  • Mix 3 parts catsup, 1 part horseradish, and touch of vinegar, combine all.
I have served this at many parties and it was a sure hit every time.

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